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Sanitary Equipment Design Booklet PDF
Sanitary Equipment Design Booklet PDF
Sanitary Equipment Design Booklet PDF
EDITION
Sanitary Equipment
Design Principles
CHECKLIST & GLOSSARY
F O U N D AT I O N F O R
M E AT P O U LT R Y
RESEARCH E D U C AT I O N
2014 Sanitary Equipment Design Taskforce
Copyright © 2016 by the Foundation for Meat and Poultry Research and Education. All rights reserved.
Revised:October 2014
Recommended Citation
2013 Sanitary Equipment Design Taskforce (ed.). 2014. Sanitary equipment design principles: checklist & glossary. AMI Foundation,
Washington, D.C.
Introduction
The Equipment Design Task Force (EDTF) was charged with developing equipment sanitary design principles
that meet the expectations of the meat and poultry industries. The task force also developed a checklist tool that
equipment manufacturers and processors can use to ensure their equipment meet these principles.
The EDTF is comprised of representatives from numerous meat and poultry processing companies. The EDTF
designed the sanitary design principles and criteria in consultation with equipment manufacturers, certifying
organizations and government officials.
The EDTF identified the critical nature of equipment design in reducing the risk of contamination of food
products by pathogens.
Optimizing the design and performance criteria for equipment and related systems as well as establishing
industry-wide specifications benefit the entire industry by promoting one standard design that will help reduce
contamination and associated recalls. These principles are applicable to equipment for all food uses.
Checklist Scoring
• S = Satisfactory (Full Points)
• M = Marginal (Half Points)
• U = Unsatisfactory (Zero Points)
• NA = Not Applicable
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6. No Niches
Equipment parts should be free of niches such as pits, cracks, corrosion, recesses, open seams, gaps, lap
seams, protruding ledges, inside threads, bolt rivets and dead ends.
Principle #6 - NO NICHES
Principle #6 - NO NICHES
SCORE - 100
SCORE - 50
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SCORE - 50
SCORE - 50
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Principle 2.2
Stainless Steel shall be AISI 300 series or better : The American Iron and Steel Institute (AISI) assigned the
designation “type 300 stainless steel” to 18-8 stainless steel. The AISI 300 series stainless steels are all variations
on the original 18-8 alloy (18% chromium, 8% nickel). The higher chromium content, along with the addition
of nickel, imparts greater corrosion and oxidation resistance, and superior ductility in the annealed condition.
Unlike basic carbon steel or 12% Cr stainless, this alloy is non-magnetic. Typically, 304, 316 or 316L stainless
steel is used in food processing.
Principle 2.8
Metals are compatible with each other : Indicates that a metal in contact with other metals must be compatible
and will not result in galvanic corrosion (where metals in contact with each other oxidize or corrode).
Principle 3.12
All air, vacuum, and product hoses are transparent or semi-transparent, and meet product contact surface
guidelines : Suggest the use of flexible, transparent lines for air or product to see if there are accumulations of
product/moisture or water in a line that could result in a micro or water/product cross contamination issue
where possible. Source: AMI
Principle 5.1
All rotating members, such as drive sprockets or belt pulleys, are to be solid or filled with dye and fully
sealed with continuous welds : Filling a small percentage (15-25%) of the available space in a member with
die would allow for coverage of the interior which would be evident externally if a leak occurred. The cavity
does not need to be filled to achieve this. The unit should be completely welded first, then you would stand the
cylinder vertically and drill a small hole in one of the cylinder ends, insert the liquid and then weld the small
hole closed. Source: Joe Stout
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Principle 6.1
Surface texture of a product contact surface shall not exceed 32 µ-inch : Surfaces shall be free of imperfections
such as pits, folds, cracks and crevices. Surface textures shall have a maximum Ra of 32 µ in (0.81 µ m). Average
Roughness Ra is the most commonly specified parameter for surface finish measurements.
Ra is calculated by an algorithm that measures the average length between the peaks and valleys and the
deviation from the mean line on the entire surface withing the sampling length. Ra averages all peaks and
valleys of the roughness profile, and then neutralized the few outlying points so that the extreme points have no
significant impact on the final results.
Principle 6.2
Surface texture of a non-product contact surface shall not exceed 125 µ-inch : See above.
Principle 6.3
Internal corners and angles shall have a smooth and continuous radius of at least 1/8 inch (angles of less
than 135°) : For effectiveness and efficiency of cleaning food processing equipment, all areas must be accessible
and subject to the application of mechanical action, detergent and sanitizer penetration. Sharp internal angles
are hard to access and penetrate with liquids, while gently curved corners allow access to remove soil and
biofilms.
Principle 6.4
There are no lap joints : A “lap joint” describes joining two pieces of material by overlapping them without a
hermetic seal. An example: two flat 6”x6” stainless steel plates are stitch welded - the surface area between the
two plates is not accessible or cleanable. It would be acceptable if the plates were continuously welded.
Examples are:
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Principle 6.9
Sleeved assemblies (e.g., bushings, sprockets, bearings) are no longer than 1-1/2 inches : To allow for
cleaning, including detergent and sanitizer penetration and mechanical action, these bushings should be kept to
a maximum width of 1 1/2 inches and if present, these should either be movable on a fixed shaft to shift to gain
access to clean the shaft or the shaft should be removable to allow access for cleaning.
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Principle 6.10
Press and shrink fits are not used : These are not permitted for use as they do not allow for movement and
associated cleaning and penetration of detergents, mechanical action or sanitizers.
Principle 6.12
Fasteners which may be a product contact surface must utilize the ACME 60° stub thread : The stub thread
has to do with the depth and pitch of a thread. Really has to do with the ability to remove soil. To keep it simple,
the best way to describe it is the difference of cleaning a V-shaped rather than a U-shaped threaded rod. The
U-shaped (60°) would be easier to clean than the V-shaped (29°) thread.
Principle 7.4
Separation between product contact and non-product contact areas prevents cross contamination during
operation : Non-contact surface areas are typically made to different standards (such as surface roughness) and
exposed to a different level of risk due to a number of factors. Sharing contact between Zone 1 and other Zones
increases the likelihood of cross contamination.
Principle 7.7
Shafts passing through a product zone shall have an air gap to prevent product contamination : An air gap
will disrupt the flow of material (either by pressure or vacuum) from a non-product to a product zone area. This
issue occurs mainly in mixers or blenders when a shaft supporting paddles or blades passes through the product
zone.